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A white plate with pot roast and roasted vegetables.

Sweet Miah's Dutch Oven Roast Beef

This classic pot roast recipe uses a humble chuck roast cooked in a cast iron pot to make the best Dutch oven roast beef you have ever had.
4.24 from 26 votes
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Course: Dinner
Cuisine: American
Keyword: Dutch Oven Beef Roast
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 4 People
Calories: 459kcal
Author: Jessica Sowards

Equipment

  • 1 Cast Iron Dutch Oven
  • 1 Butcher Knife
  • Measuring Cups and Spoons
  • 1 Wooden Spoon

Ingredients

  • 2 Pound Beef Chuck Roast
  • Salt and Pepper To Taste
  • 2 Tablespoons Butter
  • 1 Tablespoon Olive Oil Extra Virgin or Avocado Oil
  • 4 Cloves Fresh Garlic Minced
  • 2 Whole Onions Sliced
  • 2 Cups Beef Broth
  • 2 Tablespoons Worcestershire Sauce
  • 1 Tablespoon Vinegar
  • 2 Whole Bay Leaves
  • 1/4 Teaspoon Celery Seed
  • 1/4 Teaspoon Thyme
  • 1 Teaspoon Onion Powder

For the Gravy

  • 2 Tablespoons Corn Starch
  • 1/4 Cup Water

Instructions

  • Preheat the oven to 275° F.
  • Trim fat off the roast, and season with salt and pepper.
  • Heat the butter and a tablespoon of oil in the Dutch oven and sear the meat on all sides for 2-3 minutes each side.
  • Remove roast and place on a plate.
  • Add remaining oil to the pan and sauté thinly sliced onions for 2-3 minutes.
  • Place the meat back into the pan, and fill the dutch oven about ¾ full with the beef broth.
  • Add garlic, Worcestershire sauce, vinegar, bay leaves, celery seed, dried thyme, onion powder, and sugar.
  • Cover with lid and place in a preheated oven and cook at 275° F for 3 hours.
  • When it is finished cooking, remove the roast from the dutch oven. Cover it to keep it warm while you make a gravy with the remaining pan drippings.

For the Gravy

  • Place the Dutch oven on the stovetop and bring the drippings to a simmer using medium heat. Make a slurry with the cornstarch by mixing the water and cornstarch together before adding to the drippings.
  • Add the cornstarch slurry to the pan drippings, and continue to simmer on medium heat stirring until it thickens to a gravy.
  • Shred or slice the roast, top with gravy, and enjoy!

Notes

  • Beef roast is very versatile. Since you already have gravy, this recipe begs you to whip up a batch of mashed potatoes, and pair with a salad or seasoned green beans.
  • This roast is so tender it can alternately be shredded and served with the gravy over sourdough bread.
  • Not a fan of gravy? Skip that step, and use shredded beef as a filling for Mexican dishes such as tacos, enchiladas, or chimichangas.
  • In the event that you have any leftovers, the roasted meat makes delicious sandwiches or the meat and gravy can be used to make a savory shepherd's pie.
  • Dutch ovens come in many different sizes for different purposes. When cooking a one pot family sized meal such as this one, a 6-7 quart pot is recommended.
  • If your roast is larger than 2 pounds, just increase the cooking time by about 6 minutes per pound. If you have a meat thermometer, check every 6 minutes until desired doneness is achieved (125° F for rare, and 145° F for medium).

Nutrition

Serving: 4People | Calories: 459kcal | Carbohydrates: 1g | Protein: 44g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 172mg | Sodium: 229mg | Potassium: 755mg | Fiber: 1g | Sugar: 1g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 5mg